A low point White Chocolatier Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Makes 8 servings 

These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

WHITE CHOCOLATE OREO CHEESECAKE

LEMON CHEESECAKE

PLAIN JANE CHEESECAKE

PUMPKIN PIE CHEESECAKE

 How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the rich, decadent, dense, smooth, and creamy consistency it has.

 After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt. I spent months developing what I feel is the BEST alternative to cheesecake you’ll find that is low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it’s low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert.

What Ingredients do I use to make this Cheesecake?

• Non Fat Greek Yogurt:The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey. 

• Sugar Free Pudding:The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value may vary with this substitution.

• Eggs:These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs.

• Sweetener: For this cheesecake I use Lakanto Monkfruit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

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What do I bake my cheesecake in?

 I use this 9-inch Springform pan.  You can also use a 9-inch pie dish if you wish.

Ingredients:

• 3 eggs or 3/4 cup liquid egg substitute 
• 3 cups nonfat plain Greek yogurt or nonfat plain yogurt (I recommend Chobani or Fage)
• 1 (1 oz.) box instant sugar free/fat free white chocolate flavor pudding
• 2 tsp vanilla extract
• 3 Tbsp zero point white granulated sugar substitute ( I recommend  Lakanto Classic Monkfruit Sweetener  )
  •  I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.

Directions:

1. In mixing bowl add eggs, vanilla extract, sugar substitute and beat well. Add yogurt and dry pudding, mix well.
2. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
3. Bake 350 degrees for 30 minutes.
4. It may look jiggly but once it’s chilled, it will set.
5. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
6. It’s recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes. 

Tips:

• I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
• It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
• Chill in the refrigerator overnight in the springform pan.
• Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
• Freeze for up to a month in an airtight container
• Toppings are extra points.

Makes 8 servings 

1 WW Points™ per serving

How do I track this recipe in the WW app?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.